Lindas Golden Chicken Food

LINDA'S ITALIAN BAKED CHICKEN

Steps:

• Clean chicken. You can opt to keep the skin on or take it off.
• If you keep the skin on:.
• Pull skin back on each breast, and take 1 teaspoons garlic, and rub it into the skin of each breast.
• Sprinkle each breast with 1/2 teaspoons of Italian Seasoning.
• Pull skin back over chicken, and cover each breast with 1 teaspoons bread crumbs, and place in pan.
• Salt and pepper, to taste.
• Drizzle oil or spray with I Can't Believe It's Not Butter, all over the top.
• Bake at 350, for 50-60 minutes, until juices run clear.
• If you take the skin off:.
• Put chicken pieces in baking pan.
• Put 1 teaspoons garlic on each breast, and rub around.
• Sprinkle with 1/2 teaspoons Italian Seasoning, salt, and pepper.
• Sprinkle 1 teaspoons bread crumbs over each chicken breast.
• Drizzle oil or I Can't Believe It's Not Butter over all the breasts, and bake at 350, for 50-60 minutes, until juices run clear.

CROCK POT GOLDEN CHICKEN WITH NOODLES (CAMPBELL'S)

Steps:

• Mix soup, water, lemon juice, mustard, garlic and carrots in slow cooker.
• Add chicken and turn to coat.
• COVER and cook on LOW 7 to 8 hours.
• or until done.
• SERVE over noodles.
• Sprinkle with parsley.
• Serves 8.

LINDA'S GOLDEN CHICKEN

Steps:

• Cut chicken into serving-sized pieces. Do not remove skin.
• Wash in water with the juice of the lime. Drain, and dry well.
• Mix seasonings in a glass dish.
• Place chicken into the glass dish, and rub seasonings into chicken pieces. Cover, and refrigerate for 1-2 hours.
• When ready to make chicken remove from glass dish and wipe with a paper towel.
• In a paper bag mix salt and flour, and shake pieces of chicken one at a time, until well coated.
• Place chicken pieces on a plate.
• Melt 1/2 the butter, and lard in a frying pan.
• When fat is hot, cook chicken until light brown, turning occasionally.
• Add hot water and wine to the pan. Cover, and simmer for 45 minutes.
• In another frying pan, melt the rest of the lard and butter.
• Remove pieces of chicken from first frying pan to this pan, and fry crisp, for a few secs., over moderate heat.
• Drain on paper towels, and serve at once.

GOLDEN CHICKEN

Steps:

• Place chicken leg quarters on a work surface with the skin facing up. Make a cut into the thickest part of each drumstick, all the way down to the bone. Then make two cuts, about 1 inch apart, right in the center of each thigh. Season both sides generously with 2 teaspoons kosher salt.
• Heat oil in a large skillet over high heat. Add chicken, skin-side down, and sear until skin is nicely browned, 5 to 6 minutes. Flip and sear for 2 more minutes. Turn off the heat and remove chicken to a plate, leaving any rendered fat in the skillet.
• Turn the heat back on to medium; add onion, celery, jalapeño, and a pinch of salt to the skillet. Sauté until onion turns translucent and veggies have softened, 5 to 7 minutes. Add cumin, paprika, coriander, turmeric, pepper, cayenne, cinnamon, and garlic; cook and stir until garlic has cooked a bit and spices are toasted, about 2 minutes.
• Stir in tomato paste, vinegar, water, and saffron. Increase heat to high and stir in currants and chicken base; bring to a simmer.
• Add chicken to the skillet, skin-side up, and reduce heat to low. Baste chicken with the liquid. Cover and cook over low or medium-low heat at a gentle simmer for 1 hour.
• Flip chicken, cover, and simmer gently until the meat is fork-tender and almost falling off the bone, about 30 more minutes.
• Flip and baste chicken again. Increase heat to medium and cook, uncovered, until chicken is very tender and the braising liquid has reduced a bit, 20 to 30 minutes more.
• Taste the braising liquid and adjust seasoning if needed before serving.

LINDA'S CAJUN CHICKEN WITH ROSEMARY AND THYME

Steps:

• Preheat oven to 350.
• Cut chicken in half lengthwise with a sharp knife, and wash well.
• Sprinkle ingredient all over the chicken halves (top and bottom) in the order given.
• Bake for 60 minutes using convection oven, and 75-90 minutes using regular oven.